Duck Confit Hash
Duck Confit Hash

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, duck confit hash. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece. This is a trendy brunch dish.

Duck Confit Hash is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Duck Confit Hash is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have duck confit hash using 11 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Duck Confit Hash:
  1. Take 4 duck legs
  2. Get 2 purple turnips
  3. Get 1 parsnip
  4. Make ready 1 sweet potato
  5. Take 1-2 cups snap peas
  6. Make ready 6 eggs
  7. Prepare Pickled beets
  8. Make ready Baby arugula
  9. Make ready Olive oil
  10. Make ready Sea salt
  11. Make ready Pepper

Every time I go to Paris, I visit G Detou and buy several things, two of which are a tin of duck confit from Les Landes and a tin of pork sausages, confit in goose fat. I made this duck confit potato hash for dinner one evening for us making it an even more flexible recipe. It works for breakfast, brunch, luncheons, or dinner. Enjoy this recipe and have a wonderful weekend!

Steps to make Duck Confit Hash:
  1. Poke holes in duck fat using grill fork
  2. Salt and pepper both sides of the duck legs
  3. Place in bag and brine overnight (~8 hours)
  4. Preheat oven to 250°F
  5. Place duck legs fat side down in grey stock pot
  6. Pour a little bit of water in stock pot
  7. Cook covered for 2 hours
  8. Flip, cook covered for 2 hours
  9. Pull apart duck from bones and refrigerate of needed
  10. Save duck fat
  11. Peel and dice the turnips, parsnip, and sweet potato
  12. Toss altogether in bowl with olive oil and salt
  13. Preheat oven to 400°F
  14. Place veggies on pan
  15. Cook for 30 mins (~40 mins)
  16. Saute snap peas in cast iron skillet using duck fat
  17. Add all the duck
  18. Add root veggies once done being roasted
  19. Once warm, crack eggs in skillet
  20. Place in oven (400°F) for ~10 mins
  21. Garnish with beets and arugula

Key Ingredients for Duck Confit Potato Hash: Yukon gold potatoes or Russet potatoes; Confit duck leg Duck Confit Hash and Eggs Rich and decadent come to mind when eating this delicious brunch sensation. Sprinkle about half of the cure mixture into a hotel pan or casserole dish large enough to accommodate the duck legs in a single layer. Lay the duck legs into the pan, skin-side down. Place the duck legs in a small roasting tray and cover with the duck fat. This hash is heavy on the potatoes and springtime vegetables; the bright green flavour of asparagus and sugar snap peas is a perfect contrast to the rich duck meat and egg yolk.

So that is going to wrap it up with this special food duck confit hash recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!